1. Spray a large saucepan or deep frying pan with olive oil spray and heat over medium heat. Add onion, carrot and celery. Cook, stirring, for 3-4 minutes or until soft.2. Add mince and cook, stirring with a wooden spoon to break up lumps, for 4-5 minutes or until browned. Add stock, Worcestershire sauce and half the tomato sauce. Bring to a simmer.3. Dissolve cornflour in 2 tbs of water. Stir into mince mixture. Simmer for 12-15 minutes or until thickened. Season with freshly ground black pepper. Set aside to cool slightly. Place in fridge to cool completely.4. Meanwhile, cook peas following packet directions. Using a stick blender or small food processor, blend peas to a coarse puree.5. Preheat oven to 220C. Divide mince mixture evenly among 4 × 250ml (1-cup) capacity ramekins.6. Cut pastry into 4 squares. Place squares on top of ramekins and press edges with the back of a fork. Cut a small cross in centre of each pastry top. Place ramekins on a baking tray in oven and bake for 10 minutes or until golden.7. Top with mushy peas and remaining tomato sauce to serve.

Mish Tip
Kangaroo mince is widely available in supermarkets these days, however it is not often located with the other mince varieties. It is usually found wherever the speciality meats are located. If kangaroo mince isn’t available, simply replace with lean beef mince.